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VEGAN CHORIZO TORTA

4 Bolillos or French rolls 1 can (15.5 oz.) Black beans 2 Avocadoes 1 Onion white, sliced thinly 2 Tomatoes large, sliced ½ - 1 lb. Homemade vegan chorizo

1

STEP 1

Heat a large sauté pan to medium heat. Add 1 tbsp. of oil or water. Add chorizo and cook for 5-6 mins or until it begins to slightly brown. Remove from heat and set aside. Cut the avocadoes in half, remove the pits, and scoop out the flesh with a spoon into a bowl. Mash with a fork and season with salt and pepper. Set aside.

2

STEP 2

Drain the black beans, but reserve 2-3 tbsp. of the liquid. Mash the beans with a fork or a potato masher until they reach the consistency of refried beans. I like to add 2 tbsp. of salsa instead of the canned bean liquid. Slice the rolls in half, lengthwise and scoop out some of the soft interior.

3

STEP 3

Spread 2 tbsp. or more of the avocado on the top half of the bread, and top with 2 slices of onion. Spread 2 tbsp. or more of the beans on the bottom half of the bread. Divide the chorizo mixture between the bottom half of the 4 rolls. Top with 2-3 slices of tomato, and cover with top half of bread.

4

STEP 4

Heat a griddle or cast iron pan over med heat. Once hot, place the tortas on it and cook for about 5 min, on each side. You can place a heavy sauté pan on top of the tortas while they are cooking to give it a panini effect, or just use a panini press. Serve with pickled jalapeños.